Directions

Cut the chicken into 2 legs, 2 thighs, 2 breasts, and two wings. After cleaning it, place it into a large pot, and add about 1/2 gallon of water, or until all the chicken is covered. Leave on high until it boils, then turn down half way.

After the water boils, add the boiling cube, and 1 diced onion into the water.

Peel the carrots, and cut each one into three pieces. Add these to the boiling water.

Add 1 tablespoon of salt to the boiling water, and taste. Depending on which kind of boiling cube you use, you might need to add another tablespoon or so. The water should not be salty, but have some flavor to it. Be careful because the boiling cube is salty on its own.

While the chicken is boiling. peel the potatoes, and cut into slices, medium in size. Also peel the eggplant, and cut it into decent sized pieces as well. These vegetables are going to be boiled later on, so we don't want the pieces to be too small.

Heat up vegetable oil in a frying pan, and fry the potatoes, cauliflower, and eggplant. Keep the fire under them pretty high, because you don't want them to be cooked all the way through, you just want them to be browned. Turn and brown them on both sides, then place in a plate on the side.

Rinse the rice off, and place in a separate bowl. Add a dash of cumin, and a dash of turmeric. The more rice you use, the more cumin and turmeric you should add. Add the drained can of corn to the rice, as well as the drained can of chick peas. Mix them together in the bowl.

Once the chicken is cooked, take it out of the water, and brown it on both sides. You can either do this by frying it just for a couple minutes to give it a brown color, or you can place it in the oven on broil. Take the carrots out of the water and place in the plate with the potatoes and cauliflower. We are going to use this stock, so don't dump it! Place it in another bowl.

In the bottom of the empty pot, cut up the tomato in thick slices and line the bottom of the pot with them. Then place the chicken on top of the tomatoes, with the top part of the chicken facing down.

Then add the cauliflower on top of the chicken, then the carrots, then the eggplant, then the potatoes. It doesn't have to be perfect, just make sure the bottom of the pot is completely covered.

Add the rice mixture on top of the potatoes.

Take the stock that we placed on the side, and slowly pour it on top of the rice. Make it so the stock is about 1 inch above the rice.

Turn on high, wait until it boils, then turn it halfway down and cover it. When all the water is gone, turn it off.

Take a large pan, one that has at least a 1 inch edge to it, and put it on top of the pot. Carefully, put one hand on top and one hand on the bottom of the pot and flip it upside down.

Before removing the pot, tap on the bottom of it so everything settles. Slowly remove the pot, and what you should have is the chicken and vegetables on top of the rice, sort of like an upside down cake. Enjoy!

I normally just make this for my husband and I, but if you plan on making it for a larger family, just add more potatoes, cauliflower, eggplant, and carrots, as well as more chicken. Also use more rice, depending on how many people you want to serve.

Some people also put green and red peppers sliced on the bottom of the pot with the tomatoes, before you put the chicken (I don't because my husband doesn't like peppers). Also, sweet potatoes can also be added, prepared just like the regular potatoes.

This is normally served either with plain yogurt, salad, or Salad with tahina.

Reviews

Most Helpful

This is good. I used all but the eggplants because of distaste here and sweet corn because or allergies. But I just realised I forgot the chickpeas which I would try adding next time. I used a homemade chicken stock instead of cubes as well. I got rid of some of the onion once cooked into the broth and cut up my cauliflower obviously. This was served with yogurt and a fresh salad. I would make this again. Made for Ramadan Tag 2010.